Grilled Flounder with Mediterranean Salad
cobalt (Co)
Vitamin C
chromium (Cr)
silicon (Si)
selenium (Se)
Vitamin K
Description
Tender flounder with garlic butter and fresh vegetable salad with olives and cheese
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Flounder — 100 г
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Butter 82.5% — 15 г
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Garlic — 1 зубчик
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Parsley (fresh) — 2 г
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Table salt — 1 щепотка
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Ground black pepper — 1 щепотка
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Zucchini — 0.2 шт
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Bell pepper (yellow/orange) — 0.2 шт
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Bell pepper (red) — 0.2 шт
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Mint — 2 г
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Green olives (canned) — 7 г
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Red onion — 0.2 шт
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Feta (sheep milk brine cheese) — 25 г
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Dried oregano — 0.5 ч.л.
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Lemon — 0.2 шт
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Apple cider vinegar — 0.5 ст.л.
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Cherry tomatoes — 25 г
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Olive oil (extra virgin) — 7 мл
- Soften the butter, mix with minced garlic and finely chopped parsley
- Season the flounder with salt and pepper, brush with garlic butter on both sides
- Grill the flounder for 3-4 minutes per side until cooked through
- Slice the zucchini into thin ribbons or half-moons
- Slice the yellow and red bell peppers into thin strips
- Slice the red onion into thin half-rings
- Halve the cherry tomatoes
- Slice the olives into rings
- Mix all vegetables in a bowl, add mint leaves
- Cut the feta cheese into cubes and add to the vegetables
- Make the dressing: mix olive oil, apple cider vinegar, lemon juice and zest, oregano, salt and pepper
- Pour the dressing over the salad and toss gently
- Place the flounder on a plate, serve with the Mediterranean salad
413
108 kcal / 100 g
kcal
22.2 g
5.8 g / 100 g
Protein
15.0 g
3.9 g / 100 g
Carbohydrates
29.4 g
7.7 g / 100 g
Fats
4.2 g
1.1 g / 100 g
Ash
5.0 g
1.3 g / 100 g
Fiber
80.7%
Water
6.0 g
1.6 g / 100 g
Sugars
0.5 g
0.1 g / 100 g
Starch
0.81 g
0.21 g / 100 g
Omega-3
1.34 g
0.35 g / 100 g
Omega-6
13.3 g
3.5 g / 100 g
SFA
